Once known as a prominent red light district, Keong Saik road is now a charming stretch of restored heritage shophouses, located just off Chinatown. Whilst still relatively quiet, unlike its hipper cousins Ann Siang Road and Club Street, it’s been slowly coming to life in the past couple of years. The neighbourhood is made up of pockets of trendy new bars, restaurants and so-hip-it-hurts boutique hotels, interspersed with old school coffee shops like Foong Kee (famous Char Siew) and Kok Sen (Tze Char) that have been there for years. 
At the intersection of Keong Saik Road and Kreta Ayer Road is the Sri Layan Sithi Vinayagar Temple. It is the Holy Vel from this temple that is taken in a silver chariot procession to the Sri Thendayuthapani Temple on Tank Road for the annual Thaipusam Festival. The Holy Vel or Holy Spear, is the divine spear of the Hindu deity Murugan, and is symbolic of the triumph of good over evil.
Keong Saik Snacks as its name suggests, is a British-inspired snack bar by Michelin star-awarded chef, Jason Atherton (also of Pollen and Esquina fame, here in Singapore).
Keong Saik Snacks – interior shot.
What snack bar doesn’t have plastic squirty bottles of ketchup and chilli sauce.
The menu – I was there for dinner, but they also have a brunch menu. Both available on their website. The menu isn’t extensive, but covers good old snack-time favourites like burgers, sandwiches and hot dogs – enough to whet your appetite.
None of the dishes come with sides – you have to order it separately. There is a choice of Chilli Garlic Fries (S$7) and Side Salad (S$7). We got the Chilli Garlic Fries. Not a huge portion, probably the serving size of a small or medium fries at Maccas – but nicely seasoned.
D-I-Y Tuna Tartare (S$17). The fun part about this is getting to mix it all in, on your own. I always reckon that’s smart on the part of the restaurant because people like fun gimmicky things like that, and they don’t have to worry making it taste just right. It comes on a board – bowl of tuna tartare and slice of lime on the left, condiments (sesame seeds, corriander, chives, wasabi mayo, soy sauce and vietnamese sauce on the right); separated by crunchy biscuit toast.
No thinking involved. Just throw it all in and give it a good mix.
Peppered Beef Sliders (S$21), served with quail eggs, bacon and truffle mayonnaise. The beef was juicy and not overcooked, but the buns tasted stale.
Toasties (S$17) – toasted Serrano ham and Manchego cheese toastie, served with saffron aioli. This was my favourite dish. The bread was toasted to perfection – slightly crusty and oily all at the same time, with gooey cheese and salty ham.
Rasberry rhubarb topped with vanilla ice cream (S$11).
Hot doughnuts (S$10) served with either cinnamon and vanilla, or salted caramel chantilly. We opted for the salted caramel. As doughnuts go, they were better than the average you’d pick up at a regular bakery – definitely yums, but I can’t say it was mind blowing.
All in, I’d say it’s a place I wouldn’t mind going back to if friends suggested it – it’s a nice place. But isn’t somewhere I’d go back to for the food.
Keong Saik Snacks 49 Keong Saik Road Tel: 6221 8338 (enquiries only, no reservations) Opening hours:
Snacks: 12-11pm daily
Brunch: 11am-4pm on Saturdays, Sundays and Public Holidays
Decided to check out The Library after dinner. It’s right next door to Keong Saik Snacks, and you have to ask the waitress for the password.
Entrance to The Library.
When you step in it’s nothing but a tiny room dotted with books and such, and a lady who raises an eyebrow at you as you walk in. It’s all part of the cloak and dagger charades – you stare each other down till one of you cracks. She won’t prompt you for the password, you’ll have to tell her to gain entry. Once you’ve satisfied the requirements, she goes to the shelves and reveals a hidden door. Before you get through to the bar, you’re in limbo land surrounded on all four sides by mirrors. Didn’t get a picture of the bar, but it was dark and smokey looking – exactly where you’d expect to see Sherlock Holmes nursing a pint or three.
will travel for food and love 